Cookbook:Quick and Easy Beef Stroganoff

This meal takes roughly 45 minutes to make and yields great left-overs.

Ingredients

 * 2 packages (around 1.5–2 lb / 750–1000 g) bite-size beef
 * 1 can (8 oz / 250 g) cream of mushroom soup
 * ½ can (4 oz / 125 ml) beef broth
 * 1 tub (8 oz / 250 g) sour cream
 * 1 bag (16 oz / 500 g) egg noodles
 * Salt to taste
 * Pepper to taste

Procedure

 * 1) Cook egg noodles in a large pot according to directions.
 * 2) While egg noodles cook, season the beef with salt and pepper and brown the meat in a skillet unless it is already cooked. Low and slow makes a tender product. If meat is already cooked, heat the meat in the microwave or in a skillet.
 * 3) Drain egg noodles.
 * 4) Mix cream of mushroom soup, beef broth, and sour cream in the pot used for the egg noodles. Season the sauce with salt and pepper keeping in mind that many of the ingredients contain plenty of salt.
 * 5) Add noodle mixture with beef and serve.

Notes, tips, and variations

 * Pre-cut stew meat is preferred for the beef. Left-over steaks cut into pieces work well. Ground beef browned in a skillet can also work if you have it around.